servsafe practice Word Scramble

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Question	Answer
in a heat sanitizing dishwashing machine what is the minimum temperature for the final rinse	180
a foodhandler must be excluded from the operation for which symptom	jaundice
what is the temperature range for the danger zone	41-135
what is form some bacteria take to keep from dying when they do not have enough food	spore
most regulations for foodservice operations are at what level	state
at what internal temperature should raw meat, poultry, and seafood be stored	41 or lower
what type of container should be used to transport TCS food from a place of preparation to place of service	insulated
to learn a new skill learners must be given opportunity to	practice the skill
a back up of raw sewage has occured in the kitchen what should happen next	close the affected area and clean it
when usung a bottom to top shelving order determines the best placement of food in a	minimum internal cooking temperature of food
a hose connected to a running faucet that is submerged in a bucket an example of	cross connection
an example of TCS food is	sliced cantaloupe
a customer having an allergic reaction may have what symptom	wheezing
raw or undercooked dishes made for high risk populations must use eggs that have been	pasteurized
the effectiveness of chemical sanitizers is not affected by its	color
what agency enforces food safety in a foodservice operations	state or local regulatory authority
what can cause histamine in tuna	time-temperature abuse
what is the second basic rule of an integrated pest management (IPM) program	deny pests food, water, and a nesting or hiding place
what is the first basic rule of an integrated pest management (IPM) program	deny pest access to the operation
what is the third basic rule of an integrated pest management (IPM) program	work with a licensed PCO to eliminate pest that do enter the operation
screen all windows and vents with at least	16 mesh per square inch screenings
food stored in a dry storage area should not be	touching the walls
how long must shellstock tags be kept on file	90 days after the container has been emptied or the last shellfish was served from the container
you should label all ready to eat TCS food that is prepped in house and held longer than	24 hours
people who are carriers are able to carry pathogens in their systems and infect others yet they never	become ill theirselves
what is the only certain way to prevent backflow	vacuum breaker
when should employees receive food safety training	when hired then periodically after that
on the job training works best for	individual and small groups
TCS food must be reheated to what temperature for 15 seconds within 2 hours	165
what do time temperature indicators do	show if food has been time-temperature abused during shipment
what is one way that food should never be thawed	at room temperature
what is the minimum internal cooking temperature for poultry	165
what is the first step in developing a HACCP plan	conduct a hazard analysis
what is the second step in developing a HACCP plan	determine critical control points
what is the third step in developing a HACCP plan	establish critical limits
what is the fourth step in developing a HACCP plan	establish monitoring procedures
what is the fifth step in developing a HACCP plan	identify corrective action
what is the sixth step in developing a HACCP plan	verify the condition that works
what is the seventh step in developing a HACCP plan	establish procedures for record keeping and documentation
is used to control risk and hazards throughout the flow of food	the HACCP plan
the first step in cooling TCS food	cool food from 135 to 70 within 2 hours
the second step in cooling TCS food	cool it from 70 to 41 in the next four hours
useful for checking large or thick food	bimetallic stemmed thermometor
good for checking the temperatures of thick and thin food	thermocouples and thermistors
use these to check the temperatures of liquids like soups sauces and frying oils	immersion probes
minimum internal temperature for poultry stuffing stuffed meat or seafood or pasta dishes that include previously cooked TCS ingrediants	165 for 15 seonds
minimum internal temperature for ground meat or seafood injected meat and eggs for hot held service	155 for 15 seconds
seafood steaks pork chop and eggs that will be served immediately	145 for 15 seconds
roasts of pork beef	145 for 4 minutes
commercially processed food that will be hot held	135
fruits vegatables grains like rice and legumes or beans that will be held for hot service (temp)	135
the best way to deal with pets is to have an	IPM program
remove bits of baked cheese from pots	abrasive cleaner
clean a grill backsplash	degreaser
remove mineral deposits from a steam table	delimer
wash a kitchen wall	detergent
what are the steps in three compartment sink	clean rinse sanitize
store tableware and utensils at least	6 inches off the ground

Created by: hnorso